Low Temperature:Cook and Hold Ovens

Technological advances, coupled with rising labor and food costs and the desire for better roasted meat products, led to the development of low-temperature, cook-and-hold ovens. Since the beginning of recorded history, man has been cooking food. Initially, this was cooking done on a spit over an open fire. In the Middle Ages, enclosed stone and brick-lined ovens were used. Later, various ways of regulating heat were introduced and other fuel sources besides wood, such as natural gas, were ...

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